Sautéed Lamb with Sumac and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pieces of lamb quickly sautéed with onions and the tangy brightness of sumac, delivering a simple yet bold Crimean-inspired main dish. This mediterranean-inspired lamb (mediterranean) ready in about 45 minutes pairs olive oil, (150g) large onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb cubed lamb shoulder and sauté for 6-8 minutes, stirring occasionally, until browned on all sides.
  2. Step 2: Add 1 large thinly sliced onion and continue cooking for 5 minutes until the onion softens and begins to caramelize.
  3. Step 3: Stir in 2 minced garlic cloves, 2 tsp ground sumac, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
  4. Step 4: Pour in 1/4 cup water, reduce heat to medium-low, cover the skillet, and simmer for 15 minutes until the lamb is tender and the flavors meld.
  5. Step 5: Remove the lid, increase heat to medium, and cook uncovered for 3-4 minutes until the sauce thickens slightly.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the top and serve hot with rice or flatbread.

Frequently asked questions

How long does Sautéed Lamb with Sumac and Onions take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Lamb with Sumac and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Lamb with Sumac and Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Lamb with Sumac and Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Lamb with Sumac and Onions?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes